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Scallops in Brandy Cream Sauce

In the winter months, the restaurant makes this dish with fresh scallops from nearby Casco Bay.

Ingredients

1 tablespoon canola oil

30 large sea scallops (about 3 pounds), side muscles removed

8 ounces fresh shiitake mushrooms, stemmed, sliced

½ cup chopped shallots (about 2 large)

¼ cup brandy

1 cup whipping cream

chopped fresh chives

Instructions

Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Sprinkle scallops with salt and pepper. Working in batches, cook scallops until browned, about 1 minute per side. Transfer scallops to bowl. Add mushrooms and shallots to same skillet; saute until mushrooms are wilted and shallots are soft, about 2 minutes. Holding pan away from burner, add brandy. Return to heat (brandy may ignite). Cook until almost all liquid evaporates, about 20 seconds. Add cream; boil until beginning to thicken, scraping up browned bits, about 2 minutes. Add scallops and any accumulated juices; stir to rewarm. Divide scallops and sauce among 6 plates. Sprinkle with chives and serve.

*These recipes are contributed by users of the RecipeHive service. The recipe ingredients or instructions may have been altered from the original by the user that submitted them. Accuracy is not guaranteed.